Guys, this chicken curry made with a homemade curry paste is going to blow you away. It is the creamiest, yummiest and best authentic chicken curry I have ever made and it has become a family favourite. When I was initially playing around with the recipe, we ate this a LOT as I wanted to ensure that the flavours were on point, and I really think that they are. They is just so much goodness in this bowl and so many veggies as well, that we have it in our regular meal rotation.
Making a curry paste from scratch seems a little intimidating, but trust me, once you make it once it becomes a breeze. I must admit, there are a hefty amount of ingredients in the paste, but once you make it once, you can freeze it into separated portions and have 4-5 curry meals for a later time. The difference in flavour, the ability to adjust the heat depending on your preference and the fact that you know exactly what goes into it, makes all the difference in the world.
And when it comes to actually making the curry, it is SO EASY. Aside from cutting up some chicken pieces and veggies, you throw everything into a pot with coconut milk and 20 minutes later, dinner is ready! My kids have always been a fan of curry (so weird I know considering they are such picky eaters), but for whatever reason, they really like it and this curry they ADORE. I would have never though that these would be flavours that they would be into, but they are so who knows, give this a try for your next family meal and you may be surprised as well.
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- FOR THE CURRY PASTE:
- 4 large shallots, peeled
- 4 large heads of garlic
- 1 6-inch piece of fresh ginger, peeled
- 5 whole dried Thai chili peppers
- 1 tablespoon salt
- 3 tablespoons turmeric
- 2 tablespoons mild curry powder
- 2 teaspoons ground coriander
- ½ cup packed cilantro leaves and stems
- FOR THE CHICKEN CURRY
- 1 tablespoon coconut oil or EVOO
- 1 yellow onion, sliced thinly
- 3 carrots, chopped into bite sized pieces
- 10 baby golden yukon potatoes, cut into bite-sized pieces
- 1 zucchini, chopped into bite sized pieces
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup yellow curry paste
- 1 can coconut milk
- ½ - 1 cup water
- cilantro, naan and rice for serving
- FOR THE CURRY PASTE:
- Preheat oven to 350 degrees,
- Place the peeled shallots in a piece of of tin foil, drizzle with oil and wrap them into a little packet.
- Cut the peeled ginger into thin slices. Arrange the slices in a single layer, drizzle with a bit of oil and wrap it into a foil packet.
- Cut the pointy tops off the heads of garlic, so you can see just a part of the cloves. You will wrap each head of garlic separately. Drizzle a bit of oil over the garlic before packing into the foil.
- Place the shallots, ginger and garlic on a baking sheet. Bake everything for 15 minutes. After 15 minutes, remove the ginger and set aside. Increase the temperature to 400 degrees and roast the shallots and garlic for 30 more minutes.
- While everything is baking, boil water, you'll need about a cup. Once water is boiled, take 5 chilis and pour boiling water over them in a bowl and let them soak for 15 minutes. Drain the water after 15 minutes.
- To make the curry paste, place the shallots, ginger and roasted garlic and place in a food processor or blender. Note that you will have to squeeze out the garlic pieces from the roasted garlic heads before placing into the food processor. Add the remaining ingredients (chili's, salt, turmeric, curry powder, coriander and cilantro) and puree until the curry paste reaches your desired consistency. You want to ensure that everything is broken down and blended together with no large pieces remaining. It is pretty thick and the recipe makes about 2 cups of paste.
- This makes about 4-5 batches of curry paste which I recommend freezing in separated portions of ⅓ cup.
- FOR THE CHICKEN CURRY
- To make the chicken curry, heat oil in a large pot over low heat. Add the onions and sautee them for a few minutes until they are fragrant and beginning to soften.
- Throw in your cut up chicken pieces and the curry paste and sautee for 5 minutes or so.
- Next, add the potatoes, carrots and zucchini and coat all of the vegetables in the curry paste. Sautee for a few minutes until all of the vegetables are coated.
- Add the can of coconut milk and half cup of water to the pot. Simmer, with the lid partially opened until the chicken and potatoes are cooked through, adding more water if desired.
- Serve over rice, or with naan.
*Recipe slightly adapted from Lindsay, Pinch of Yum, Thai Yellow Chicken Curry with Potatoes